Brisket Recipe

Dave

Hey Gang:[p]I am in the mood to fix a Brisket on my Egg & wanted to know who has the best recipe for this. I haven't fixed one for several years & need help.
Thanks
Dave

Unknown

Dave,[p]Check out the following link:[p]http://www.purplesmoke.com/[p]Once at the site, check out the brisket advice. I have done several following their cooking method and have had nothing but rave reviews from all who partook in the meat. Great method, and their internal advice is truly the key.[p]As for preparing the meat pre-cook, I do the following. I trim most of the fat off, because I love to eat the bark with the brisket, and all of that fat is not what I want to eat. I rub liberally with Chef Wil's G'rilla Shaker (awesome, but your favorite rub will also do well). Then, I slather ballpark mustard (the cheaper the better). Finally, I re-apply the rub, putting so much on that it soaks up the mustard and is almost, but not totally dry to the touch. Let it sit for awhile in the fridge. Then set up the egg for indirect, and depending on the size of the brisket, cook for 14 plus hours. Let me know what you think. It is awesome. Good luck.[p]Regards,
B.A.

Dave

B.A.,[p]Thanks for the advice, I will check the site you told me.[p] Dave